Pineapple Banana Ice Cream Recipes

BANANA-PINEAPPLE ICE

Steps:

• In a large bowl, combine all ingredients. Pour into an 8-in. square dish. Cover and freeze for 1-1/2 to 2 hours or until almost firm. , Transfer to a large bowl. Beat for 1-2 minutes or until smooth and creamy. Return mixture to dish; freeze until firm. Remove from the freezer 30 minutes before serving.

TROPICAL PINEAPPLE BANANA ICE CREAM

Steps:

• In a large bowl, combine the evaporated milk, lemon juice, sugar, cream, banana, pineapple with reserved juice an the while milk.
• Freeze the mizture in an ince-cream freezer according to the manufacturer's instructions.
• Makes about 1 quart.

PINEAPPLE BANANA "ICE CREAM"

Steps:

• In a blender or food processor (I used my Vitamix) blend frozen fruit until smooth and creamy.
• Enjoy right away!

BANANA PINEAPPLE ICE CREAM PETERSON

Steps:

• In a large bowl combine well the evaporated milk, the lemon juice, the sugar, the cream, the banana, the pineapple with the reserved juice, and the whole milk. Freeze the mixture in an ice-cream freezer according to the manufacturer's instructions.

CARAMELIZED PINEAPPLE AND CREME CARAMEL WITH BANANA ICE CREAM

Steps:

• Preheat oven to 275 degrees F.
• Begin by making the caramel as this is needed for the creme caramel and the pineapple. Place 1 cup of sugar in a heavy saucepan over high heat and cook until a bronze color. Swirl the pan as it begins to color to mix the sugar and caramel. Once the caramel has reached its color, very carefully pour a little of the caramel, just enough to cover the bottom, into 6 (2-ounce) timbales or ramekins.
• Using the remaining caramel, add the orange juice, rum, and vanilla extract to the pan. Return to the stove to dissolve the caramel. When all is melted, pour the caramel mixture over the pineapple slices and combine all of the ingredients for the pineapple marinade. Allow the mixture to cool for approximately 3 to 4 hours and refrigerate.
• To make the creme caramel, combine the warm milk and vanilla. In a separate bowl, combine the egg yolks, eggs, and remaining 3 tablespoons of sugar and beat well. Mix the warm milk and the egg mixture well to make a thin custard. Pour the custard into the ramekins, place in a deep tray, fill with 1 inch of hot water, and place in the oven for approximately 20 to 25 minutes until set. Remove from oven and allow to cool completely.
• To serve, use a small knife and score the outside rim of the ramekins to help release the creme caramels. Turn creme caramels onto a plate, add a few slices of caramelized pineapple and raisins, drizzle a little of the juice around the plate, and finish with a scoop of banana ice cream.

FROZEN PINEAPPLE TREAT

Steps:

• Slice the pineapple in half lengthwise, leaving the greens attached. Use a paring knife to cut away the fruit and core from both halves of the pineapple, leaving a thin border of fruit intact to make 2 pineapple boats. Cut the fruit into chunks and set aside. Place the pineapple boats in the freezer until you are ready to serve.
• Peel the banana and cut into chunks. Place the pineapple and banana chunks on a parchment-lined baking sheet or dish and freeze until frozen, about 4 hours.
• In the bowl of a food processor, combine the frozen fruit and cream of coconut. Pulse until the mixture forms a thick paste, about 3 minutes. Gradually drizzle in 1/2 cup water, pulsing, until the consistency of soft serve is reached.
• Scoop the soft serve into the frozen pineapple halves and garnish each with maraschino cherries and a small bottle of rum if desired. Serve immediately.

PINEAPPLE ICE CREAM

Steps:

• In a large saucepan, heat milk to 175°; stir in sugar until dissolved. Whisk a small amount of the hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. , Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and pineapple. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.

SUGAR FREE BANANA PINEAPPLE ICE CREAM

Steps:

• Make sure fruits are soft frozen if you want the ice cream right away.
• If hard frozen let sit at room temperature for about half an hour.
• Put all ingredients except coconut into a good blender like a Vitamix or Ninja.
• Blend until smooth, although a few chunks are fine.
• Pour into ice cream maker and follow directions on your ice cream maker.
• The last 5 minutes add the coconut. I use plain coconut flakes and toast them for a little more flavor.
• If the fruit is not cold, chill it in the freezer for a few hours, or in the fridge overnight.

BANANA AND PEANUT BUTTER 4-INGREDIENT 'ICE CREAM'

Steps:

• Arrange banana chunks on a plate; freeze until solid, about 2 hours.
• Blend frozen bananas, confectioners' sugar, milk, and vanilla extract together in a blender until smooth and creamy; add peanut butter and blend until smooth.

FROZEN PINEAPPLE AND BANANA SMOOTHIE

Steps:

• Place pineapple, banana, and lemon juice in a blender. Blend until smooth and no lumps remain, adding water to thin as necessary.